Dish-Dash-Dosh

Lamb and Chickpea Stew

A quick harissa-spiced lamb and chickpea stew topped with charred courgettes and served with za'atar ciabatta. Ready in 20 minutes.

lamb quick one pot hello

Lamb and Chickpea Stew

  • Time: 20 minutes
  • Difficulty: Easy
  • Serves: 4

Source: HelloFresh

Ingredients

For the Stew

  • 400g lamb mince
  • 2 red onions, halved, peeled and thinly sliced
  • 2 carrots, trimmed and coarsely grated
  • 2 cloves garlic, peeled and grated
  • 2 x 400g tins chickpeas, drained and rinsed
  • 60g tomato puree
  • 100g harissa paste
  • 400ml water
  • 2 chicken stock pots
  • Salt and pepper

For the Courgettes and Ciabatta

  • 2 courgettes, trimmed and sliced into 1cm rounds
  • 2 ciabatta rolls
  • 2 tbsp olive oil
  • 2 tbsp za’atar

Method

1. Fry the lamb

  1. Preheat the oven to 180°C fan.
  2. Place a large saucepan on medium-high heat with no oil.
  3. Add the lamb mince400g lamb mince, season with salt and pepper, and fry until browned, 4-5 minutes, breaking it up with a spoon as it cooks.
  4. Drain off any excess fat.

2. Build the stew

  1. Stir the onion and carrot into the lamb and cook until softened, 3-4 minutes.
  2. Add the garlic2 cloves garlic, peeled and grated, tomato puree60g tomato puree and harissa paste100g harissa paste. Lower the heat and cook gently until fragrant, 1 minute.
  3. Pour in the water and stir in the chicken stock pots2 chicken stock pots and chickpeas2 x 400g tins chickpeas, drained and rinsed.
  4. Season with salt and pepper and simmer until thickened, 8-10 minutes, stirring occasionally.

3. Char the courgettes2 courgettes, trimmed and sliced into 1cm rounds

  1. While the stew simmers, place a frying pan on high heat with no oil.
  2. When the pan is very hot, add the courgette rounds and cook until charred, 3-4 minutes on each side. Cook in batches if needed.

☘ Tip

Let the courgettes2 courgettes, trimmed and sliced into 1cm rounds properly char rather than just soften. The charring adds much more flavour.

4. Make the za’atar2 tbsp za’atar ciabatta

  1. Slice the ciabatta in half as if making a sandwich.
  2. Place cut-side up on a baking tray and drizzle with olive oil2 tbsp olive oil.
  3. Sprinkle half the za’atar2 tbsp za’atar over the cut sides.
  4. Bake until the edges are golden, 3-4 minutes.

5. Serve

  1. Season the stew with salt and pepper to taste, adding a splash of water if it looks dry.
  2. Ladle into bowls and top with the charred courgette slices.
  3. Finish with a drizzle of olive oil2 tbsp olive oil and the remaining za’atar2 tbsp za’atar.
  4. Cut the ciabatta into triangles and serve alongside.